Producer: Priyanka Das Editor: Aparna Singh
4 chicken legs Ginger 2 curry leaves Salt as per taste Coconut 3 teaspoon cumin seeds 100 gm onion Red chilli powder 100 ml refined oil 2 teaspoons black pepper 1 teaspoon fennel seeds
Grate the coconuts. Make sure that it’s 4 tablespoons to be precise.
Finely chop the ginger and onions.
Add black pepper, cumin seeds, fennel seeds, and grated coconut to a blender. Add a little water if needed.
While the ingredients are blended, heat some oil in a pan on medium flame.
Add the chopped onions to the pan. You have to saute the onions till they turn slightly pink.
Once that is done, add curry leaves and chopped ginger pieces to the pan and reduce the flame to low.
Let the ingredients cook for about 30-60 seconds and then add red chilli powder and salt as per taste.
Mix all the ingredients well. Add the 4 chicken legs and the paste from the blender to the pan.
Pour 750 to 800 ml of water onto the dish and stir it well until it’s cooked. Make sure the chicken mixes well with the masala.
Voila! Your dish is ready to be served.